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Ingredients
4 servings
Apple Dressing Makes 1 cup
0.5fennel bulb
medium, cored and roughly chopped
1Granny Smith apple
medium, peeled, cored, and roughly chopped
1jalapeño chile
seeded and roughly chopped
1 tablespoonfresh lemon juice
1 ½ teaspoonschampagne vinegar
1 ½ teaspoonssugar
1 ½ teaspoonskosher salt
¼ cupextra-virgin olive oil
Apple Vinaigrette 1 tablespoon extra-virgin olive oil
1 tablespoonextra-virgin olive oil
½ cupred onions
diced
¼ cupchampagne vinegar
4 teaspoonsmaple syrup
1Mutsu apple
large, aka Crispin, peeled, cored, and cut into 1/8-inch dice
¼ cupfresh lime juice
kosher salt
Beet Vinaigrette
1 cupred beet juice
½ cupapple juice
preferably fresh, from 1 large apple
1 cupfennel juice
2 tablespoonswhite wine vinegar
1 tablespoonpickling liquid
from Pickled Jalapeños
¾ teaspoonkosher salt
Blood Orange Dressing Makes 1½ cups
1blood orange
medium
2 tablespoonsfresh lemon juice
2 tablespoonsred wine vinegar
2 tablespoonsextra-virgin olive oil
1 tablespoonmaple syrup
½ teaspoonginger
finely grated
2 teaspoonskosher salt
¼ teaspoonfreshly ground black pepper
1scallion
white part only, thinly sliced
0.5red finger chile
finely chopped, with seeds
¼ cupcarrots
diced, 1/8-inch dice
¼ cupparsnips
diced, 1/8-inch dice
Blood Orange Vinaigrette
½ cupblood oranges
Strips of zest, with pith, cut into 1/4-inch pieces
½ cupblood orange juice
1 tablespoonsugar
¼ cupextra-virgin olive oil
¼ cupchampagne vinegar
kosher salt
2 tablespoonsshallot
finely chopped
Caesar Dressing Makes 1 cup
1egg
1serrano chile
3 tablespoonsred wine vinegar
1 tablespoonfresh lemon juice
1 tablespoondijon mustard
2oil-packed anchovy fillets
1 teaspoonworcestershire sauce
1 teaspoonRed Hot Sauce
or Tabasco hot sauce
½ teaspoonkosher salt
¼ teaspoonfreshly ground black pepper
¾ cupextra-virgin olive oil
Cashew Vinaigrette Makes about 1 cup
¾ cupextra-virgin olive oil
½ cupraw cashews
chopped
1Thai chile
thinly sliced, with seeds
¼ cupchampagne vinegar
1 tablespoonfresh lemon juice
1 teaspoonkosher salt
¼ teaspoonfreshly ground black pepper
Chunky Lemon Vinaigrette
¼ cupextra-virgin olive oil
2 tablespoonslemon segments
chopped
1 tablespoonLemon Infusion
1 tablespoonfresh lemon juice
1 tablespoonjalapeño chile
finely chopped, no seeds
1 teaspoonginger
finely grated
1 tablespoonbasil
thinly sliced
1 tablespoonparsley
finely chopped
2 teaspoonschives
finely chopped
1 teaspoontarragon
finely chopped
2 teaspoonssugar
½ teaspoonkosher salt
¼ teaspoonhot sauce
or Red Hot Sauce
Creamy Garlic Vinaigrette Makes about ⅔ cup
4 clovesGarlic Confit
2 tablespoonsextra-virgin olive oil
3 tablespoonsfresh lemon juice
2 tablespoonssherry vinegar
1 tablespoonhoney
1 tablespoondijon mustard
¾ teaspoonkosher salt
¼ teaspoonfreshly ground black pepper
Fennel Vinaigrette Makes 1 cup
½ cupextra-virgin olive oil
2 tablespoonsfennel bulb
finely chopped, plus 1 tablespoon chopped fennel fronds
2 tablespoonsshallot
finely chopped
2 tablespoonsginger
finely chopped
⅛ teaspoonfennel seeds
lightly crushed
2 tablespoonshoney
½ cupwhite wine vinegar
0.5habanero chile
seeded and finely chopped
0.5serrano chile
seeded and finely chopped
2 teaspoonschervil
chopped, or tarragon
kosher salt
Fennel and Citrus Vinaigrette
1lemon
1orange
medium
½ cupred onion
finely diced
¼ cupextra-virgin olive oil
2 tablespoonschile powder
¼ cupfennel
finely diced
1 teaspoonelderflower syrup
2 spo
½ teaspoonkosher salt
Goat Cheese Dressing Makes about 1½ cups
4 tablespoonsunsalted butter
8 ouncesgoat cheese
1 tablespoonlemon zest
finely grated
¼ cupfresh lemon juice
3 tablespoonsfresh orange juice
2 tablespoonsmaple syrup
1 ½ teaspoonskosher salt
2 tablespoonssunflower oil
Hazelnut Vinaigrette Makes about 1 cup
1shallot
medium, finely chopped
¼ cuphazelnuts
toasted and coarsely chopped
¼ cupchampagne vinegar
2 tablespoonsfresh lemon juice
1 ½ teaspoonskosher salt
¼ teaspoonfreshly ground black pepper
¼ cupextra-virgin olive oil
2 tablespoonshazelnut oil
Honey-Mustard Vinaigrette Makes about ¾ cup
2 tablespoonsfresh lime juice
2 tablespoonsfresh lemon juice
2 tablespoonschampagne vinegar
1 teaspoonhoney
1 ½ teaspoonsdijon mustard
½ teaspoonwhole-grain mustard
store-bought or homemade
¾ teaspoonhot sauce
or Red Hot Sauce
1 teaspoonkosher salt
2 tablespoonsextra-virgin olive oil
Lemon-Balsamic Vinaigrette Makes ½ cup
1lemon
medium
2 tablespoonsfresh lemon juice
2 tablespoonsbalsamic vinegar
1 ½ teaspoonspreserved lemons
finely chopped peel from quick
2 teaspoonsserrano chile
finely chopped, seeds removed
½ teaspoonred pepper flakes
½ teaspoonkosher salt
2 tablespoonsextra-virgin olive oil
1 tablespoonparsley
coarsely chopped
Lemon-Honey Vinaigrette Makes about 1 cup
3 tablespoonsfresh lemon juice
1 tablespoonsherry vinegar
1 tablespoonwhite balsamic vinegar
1 ½ teaspoonsdijon mustard
2 teaspoonshot sauce
or Red Hot Sauce
1 teaspoonhoney
1 tablespoonshallot
finely chopped
1 tablespoonoregano
chopped
1 teaspoonkosher salt
¾ cupextra-virgin olive oil
Lemon-Pecorino Dressing Makes about ¾ cup
½ cupextra-virgin olive oil
¼ cupchampagne vinegar
2grated zest of lemons
finely
¼ cupfresh lemon juice
3 tablespoonswhite miso
3 ouncesPecorino cheese
broken into chunks
2 teaspoonsthyme leaves
1 tablespoonkosher salt
½ teaspoonfreshly ground black pepper
Manchego Vinaigrette Makes about 1 cup
3 tablespoonsbuttermilk
well shaken
¼ cupchampagne vinegar
1 ½ tablespoonsfresh lemon juice
¼ cupextra-virgin olive oil
¾ cupManchego cheese
coarsely grated
1 ½ teaspoonskosher salt
¾ teaspoonblack pepper
freshly ground
Mustard Vinaigrette Makes 1 cup
2 tablespoonshoney
2 ¼ teaspoonsmustard powder
3 tablespoonsfresh lemon juice
1 tablespoonwhole-grain mustard
store-bought or homemade
1 ½ teaspoonsdijon mustard
1 tablespoonkosher salt
¼ cupextra-virgin olive oil
Lemon-Chile Vinaigrette Makes 1½ cups
½ cupfresh lemon juice
1 tablespoonsugar
1 tablespoonjalapeño
finely chopped, or Fresno chile
1 teaspoondijon mustard
2 teaspoonskosher salt
¾ cupextra-virgin olive oil
Lemon-Mayo Dressing Makes about ¾ cup
½ cupMayonnaise
or other mayonnaise
1zest of lemon
finely grated
2 tablespoonsfresh lemon juice
1 tablespoondijon mustard
1 teaspoonhoney
¾ teaspoonkosher salt
½ teaspoonfreshly ground black pepper
¼ cupparsley
chopped
Lemon Vinaigrette Makes about ¾ cup
2 teaspoonslemon zest
finely grated, plus 2 tablespoons juice
¼ cupchampagne vinegar
1 tablespoondijon mustard
2 teaspoonskosher salt
½ teaspoonfreshly ground black pepper
¼ cupsunflower oil
3 tablespoonsextra-virgin olive oil
Lime Vinaigrette
1zest of lime
finely grated
¼ cupfresh lime juice
¼ cupextra-virgin olive oil
1 tablespoonliquid
from the Pickled sno Chiles, or champagne vinegar
1 teaspoonkosher salt
½ teaspoonfreshly ground black pepper
½ teaspoonhoney
Meyer Lemon Vinaigrette Makes 1 cup
1 tablespoonlemon zest
finely grated, from about 2 lemons
½ cuplemon juice
fresh
1 teaspoondijon mustard
¾ teaspoonkosher salt
½ cupextra-virgin olive oil
Nut Vinaigrette Makes 1 cup
½ cupextra-virgin olive oil
1 ½ teaspoonscoriander seeds
crushed
¼ cuppistachios
roughly chopped
3 tablespoonssunflower seeds
½ teaspoonkosher salt
4dried apricots
cut into 1/8-inch dice
2 tablespoonsfresh orange juice
1 tablespoonfresh lemon juice
Orange Vinaigrette Makes about ¾ cup
1 tablespoonorange zest
finely grated e
2 tablespoonsfresh orange juice
2 tablespoonsfresh lemon juice
1 ½ teaspoonshoney
1 teaspoonchampagne vinegar
1 teaspoonkosher salt
¼ teaspooncayenne pepper
¼ cupextra-virgin olive oil
1 ½ tablespoonssunflower oil
Oregano Vinaigrette Makes 1 cup
¼ cupred wine vinegar
¼ cupfresh lemon juice
3 tablespoonselderflower syrup
or spoon plus spoons honey
2 tablespoonsred finger chile
finely chopped, with seeds
3garlic cloves
finely grated on a Microplane
1 tablespoonorange zest
finely grated
1 teaspoonhoney
2 teaspoonskosher salt
½ cupextra-virgin olive oil
2 tablespoonsoregano leaves
finely chopped
Pickled Peach Vinaigrette Makes about ½ cup
4 teaspoonsshallots
finely chopped
⅓ cuppickling liquid
from the Lavender-Pickled Peaches
2 tablespoonsfresh lime juice
1 ½ teaspoonskosher salt
½ teaspoonsugar
¼ cupextra-virgin olive oil
Pistachio Vinaigrette Makes about ½ cup
½ cupunsalted raw pistachios
roughly chopped
7 tablespoonsextra-virgin olive oil
kosher salt
2 teaspoonsfresh lemon juice
2 tablespoonsmint
chopped
Pomegranate Vinaigrette Makes about ½ cup
½ cuppomegranate juice
100 %
2 tablespoonspickled jalapeños
liquid from, or 2 tablespoon white wine vinegar plus a pinch of cayenne pepper
1 tablespoonfresh lemon juice
1 ½ teaspoonsdijon mustard
¾ teaspoonmustard powder
½ teaspoonkosher salt
plus more to taste
¼ cupextra-virgin olive oil
Red Pepper Vinaigrette
2red bell peppers
large
¼ cupextra-virgin olive oil
2 tablespoonssherry vinegar
2 tablespoonsfresh lime juice
¼ teaspoonsmoked paprika
¼ teaspoonground cumin
kosher salt
freshly ground black pepper
Red Wine and Oregano Vinaigrette Makes 1½ cups
¼ cupred wine vinegar
¼ cupfresh lemon juice
2 tablespoonselderflower syrup
2 teaspoonsorange zest
finely grated e
1garlic clove
medium, blanched twice and finely grated on a Microplane
0.5red finger chile
finely chopped with seeds
1 teaspoonkosher salt
½ cupoil
from marinated olives or extra - virgin olive oil
¼ cuporegano
chopped
Sesame-Soy Dressing Makes about 1 cup
¼ cupfresh lemon juice
4 teaspoonstamari sauce
or soy
4 teaspoonsrice vinegar
1 teaspoonsesame oil
1 teaspoonkosher salt
1 teaspoonhoney
½ cupextra-virgin olive oil
Shallot Vinaigrette Makes ½ cup
¼ cupshallot
finely chopped
3 tablespoonschampagne vinegar
2 tablespoonsfresh lemon juice
1 tablespoonoregano
chopped
1 ½ teaspoonskosher salt
black pepper
freshly ground
¼ cupextra-virgin olive oil
yogurt–Blue Cheese Dressing Makes about 1½ cups
½ cupblue cheese
crumbled, I like a sweet, crumbly blue like Point Reyes
½ cupsour cream
½ cupgreek yogurt
2 tablespoonsfresh lemon juice
2 tablespoonsextra-virgin olive oil
2 tablespoonsrosemary
finely chopped
½ teaspoonsugar
kosher salt
freshly ground black pepper
Soy–Brown Butter Vinaigrette Makes ¾ cup
4 tablespoonsunsalted butter
1shallot
medium, finely chopped
⅓ cupginger
finely chopped
2 teaspoonskosher salt
3 tablespoonstamari sauce
or soy
2 tablespoonsfresh lime juice
¼ cupmaple syrup
Spicy Vinaigrette Makes about ⅓ cup
2 tablespoonsextra-virgin olive oil
3 tablespoonswhite wine vinegar
1red finger chile
1/2-inch piece
½ teaspoonAleppo pepper flakes
½ teaspoonkosher salt
½ teaspoonsugar
⅛ teaspoonsweet smoked paprika
Spicy Red Wine Vinaigrette Makes ⅔ cup
2garlic cloves
roughly chopped
0.5habanero chile
seeded and roughly chopped
⅓ cupred wine vinegar
2 teaspoonskosher salt
½ teaspoonsugar
¼ cupextra-virgin olive oil
Spicy Green Chile Vinaigrette Makes about 1 cup
¼ cupfresh lemon juice
1 tablespoonGreen Hot Sauce
or green Tabasco sauce
1 teaspoonserrano chile
finely chopped
2 teaspoonskosher salt
⅔ cupextra-virgin olive oil
Strawberry-Olive Dressing Makes 1 cup
2 cupswhole strawberries
preferably smaller ones
¼ cupSevillano olives
chopped, or Castelvetrano
¼ cupkalamata olives
chopped
½ cupcherry tomatoes
halved
¼ cupoil Marina Olives
from ted, or extra-virgin olive oil
¼ cupfresh lime juice
1 tablespoonelderflower syrup
or 1/2 teaspoons honey
2 ½ teaspoonskosher salt
Strawberry Vinaigrette Makes about ½ cup
1 poundstrawberries
hulled
2 tablespoonssugar
1 teaspoonfresh lemon juice
1 teaspoonblack peppercorns
1zest of lime
finely grated
1 tablespoonfresh lime juice
½ teaspoonkosher salt
1 tablespoonextra-virgin olive oil
sweet and Spicy Vinaigrette Makes ¾ cup
Yogurt–Poppy Seed Dressing Makes ¾ cup
Instructions
Apple Dressing Makes 1 cup
Step 1
In a blender, combine the fennel, apple, jalapeño, lemon juice, vinegar, sugar, and salt. Blend until smooth, then strain into a small mixing bowl, pressing on the solids to extract as much liquid as possible. Slowly whisk the olive oil into the liquid until emulsified.
Apple Vinaigrette
Step 2
In a medium saucepan, heat the olive oil over low heat. Add the onions and cook until softened, 8 to 10 minutes. Add the vinegar and maple syrup and bring the liquid to a boil. Turn off the heat and let cool to room temperature. Stir in the apple and lime juice and season to taste with salt.
Beet Vinaigrette
Step 3
In a medium saucepan, combine the beet juice, apple juice, fennel juice, and vinegar. Bring to a boil and cook, skimming away any foam as needed, until the liquid is reduced by half, then turn off the heat. Stir in the pickling liquid and salt.
Blood Orange Dressing Makes 1½ cups
Step 4
Using a sharp knife, cut the peel and pith off the blood orange. Working over a bowl, cut half of the orange between the membranes to release the segments. Dice the segments, then return them to the bowl. Squeeze the remaining orange into the bowl; you should have about 1 tablespoon juice. Add the remaining ingredients and gently stir to combine. Let sit for at least 1 hour before serving to allow the flavors to marry.
Blood Orange Vinaigrette
Step 5
In a small saucepan, cover the orange zest with cold water. Bring the water to a boil, then drain. Repeat two times. Add the ½ cup orange juice and the sugar to the saucepan and bring to a boil. Cook until the liquid is reduced by about half and syrupy. Turn off the heat and let the orange confit cool.
Step 6
In a blender, combine the olive oil, vinegar, 1½ teaspoons salt, and the remaining ¼ cup orange juice. Blend until smooth, then transfer to a bowl and whisk in the orange confit and shallots. Season to taste with salt
Caesar Dressing Makes 1 cup
Step 7
Bring a small saucepan of water to a boil and prepare an ice bath. Add the egg, reduce the heat to a simmer, and cover the pot. Let the egg cook for 7 minutes, then transfer to the ice bath to cool. Peel the egg.
Step 8
Cut ½ inch from the end of the serrano and roughly chop it (with the seeds). Thinly slice the rest of the chile and set aside for the salad.
Step 9
Add the egg to a blender along with the chopped serrano, vinegar, lemon juice, mustard, anchovies, Worcestershire, hot sauce, salt, and pepper and blend until smooth. With the machine running, slowly drizzle in the olive oil until emulsified. The dressing can be made up to 1 day ahead and refrigerated until ready to use.
Cashew Vinaigrette Makes about 1 cup
Step 10
In a medium skillet, heat ¼ cup of the olive oil over medium heat. Add the cashews and cook, stirring, until golden brown, 5 to 7 minutes. Stir in the remaining ½ cup olive oil and the chile and stir to combine. Scrape the contents of the skillet into a small bowl and stir in the vinegar, lemon juice, salt, and pepper.
Chunky Lemon Vinaigrette
Step 11
Combine all ingredients in a small bowl and stir to combine. The vinaigrette can be made up to 1 day ahead; cover and refrigerate until ready to use.
Creamy Garlic Vinaigrette Makes about ⅔ cup
Step 12
In a skillet, warm the garlic confit in the olive oil over low heat until warmed through, about 2 minutes. Transfer the garlic and oil to a blender and add the remaining ingredients. Blend until smooth and creamy.
Fennel Vinaigrette Makes 1 cup
Step 13
In a medium skillet, heat the oil over medium-low heat. Add the fennel bulb, shallot, ginger, and fennel seeds and cook until the vegetables are soft, 7 to 10 minutes. Stir in the honey and turn off the heat. Whisk in the vinegar and let cool. Stir in the habanero, serrano, fennel fronds, and chervil. Season to taste with salt. The vinaigrette can be made up to 1 day ahead; shake or whisk well before using
Fennel and Citrus Vinaigrette
Step 14
Using a sharp knife, cut the peel and pith off the lemon and orange. Working over a bowl, cut between the membranes of the lemon to release three segments. Cut each segment into a few pieces and place in a mixing bowl. Repeat with the orange. Squeeze the remaining lemon to measure out 2 tablespoons of the juice and add to the mixing bowl. Repeat with the orange.
Step 15
Heat a skillet over high heat. In a small bowl, toss the onions with the 2 tablespoons olive oil. When the skillet is very hot, add the onions and cook, stirring, until they’re lightly charred but still crunchy, about 1 minute. Remove from the heat and stir in the chile powder. Let cool for a few minutes, then scrape into the bowl with the citrus segments. Add the remaining ¼ cup olive oil, the fennel, elderflower syrup, and salt.
Goat Cheese Dressing Makes about 1½ cups
Step 16
In a small skillet, cook the butter over medium heat until it turns brown and smells nutty (be careful not to let it burn), about 5 minutes. Transfer to a blender and add the goat cheese, lemon zest and juice, orange juice, maple syrup, and salt. Blend until smooth, then, with the machine running, slowly stream in the sunflower oil until emulsified. Refrigerate until ready to use. The dressing can be made a few hours ahead; stir well before using.
Hazelnut Vinaigrette Makes about 1 cup
Step 17
In a bowl, whisk together the shallot, hazelnuts, vinegar, lemon juice, salt, and pepper with a fork until combined. Slowly whisk in the oils until emulsified. The vinaigrette can be made up to 1 day ahead; refrigerate until ready to use.
Honey-Mustard Vinaigrette Makes about ¾ cup
Step 18
In a mixing bowl, combine all the ingredients except the olive oil and whisk to combine. Slowly whisk in the olive oil until emulsified.
Lemon-Balsamic Vinaigrette Makes ½ cup
Step 19
Using a sharp knife, cut the peel and pith off the lemon. Working over a bowl, cut the lemon between the membranes to release the segments. Dice the segments, then return them to the bowl.
Step 20
In another bowl, whisk the lemon juice with the vinegar, preserved lemon peel, serrano chile, red pepper flakes, and salt. Slowly whisk in the olive oil until emulsified, then stir in the lemon segments and parsley.
Lemon-Honey Vinaigrette Makes about 1 cup
Step 21
In a small bowl, whisk all ingredients together except the olive oil until well mixed. Slowly whisk in the olive oil until emulsified. The vinaigrette can be made a few hours ahead of time and refrigerated until ready to use.
Lemon-Pecorino Dressing Makes about ¾ cup
Step 22
Combine all of the ingredients in a blender and blend until very smooth, scraping down the side of the blender as needed. The dressing can be made up to 2 days ahead and refrigerated until ready to use.
Manchego Vinaigrette Makes about 1 cup
Step 23
In a blender, combine all ingredients and blend until very smooth, scraping the side of the carafe as needed. The dressing can be made up to 1 day ahead and refrigerated until ready to use.
Mustard Vinaigrette Makes 1 cup
Step 24
In a medium bowl, combine the honey and mustard powder. Blend with a fork until well mixed, then let stand for 10 minutes to bloom the mustard. Whisk in the lemon juice, whole-grain mustard, Dijon mustard, and salt. Slowly whisk in the olive oil until emulsified. The dressing can be made up to 2 days ahead and refrigerated until ready to use.
Lemon-Chile Vinaigrette Makes 1½ cups
Step 25
In mixing bowl, whisk together the lemon juice, sugar, chile, mustard, and salt. Slowly whisk in the olive oil until emulsified. The dressing can be made a day or two ahead of time and refrigerated until ready to use.
Lemon-Mayo Dressing Makes about ¾ cup
Step 26
Combine all ingredients in a bowl and whisk until combined.
Lemon Vinaigrette Makes about ¾ cup
Step 27
Combine the lemon zest and juice, vinegar, mustard, salt, and pepper in a blender and blend until smooth. With the machine running, slowly drizzle in the oils until emulsified.
Lime Vinaigrette
Step 28
Combine all the ingredients in a small bowl and whisk until blended. The vinaigrette can be made up to 1 day ahead and refrigerated.
Meyer Lemon Vinaigrette Makes 1 cup
Step 29
Combine the lemon zest and juice, mustard, and salt in a blender and blend until smooth. With the machine running, slowly drizzle in the oil until emulsified.
Nut Vinaigrette Makes 1 cup
Step 30
In a medium skillet, heat the oil over medium-high heat. Add the coriander and toast until fragrant, about 2 minutes. Add the pistachios, sunflower seeds, and salt and cook, stirring, until golden brown, about 2 minutes. Transfer the contents of the skillet to a food processor and pulse a few times, until the nuts are roughly chopped. Transfer to a bowl and stir in the apricots, orange juice, and lemon juice. The nut vinaigrette can be made up to 1 day ahead and refrigerated until ready to use.
Orange Vinaigrette Makes about ¾ cup
Step 31
Combine the orange zest and juice, lemon juice, honey, vinegar, salt, and cayenne in a blender and puree until smooth. With the machine running, slowly drizzle in the oils until emulsified
Oregano Vinaigrette Makes 1 cup
Step 32
In a bowl, whisk together the vinegar, lemon juice, elderflower syrup, chile, garlic, orange zest, honey, and salt. Slowly whisk in the olive oil until emulsified. Stir in the oregano.
Pickled Peach Vinaigrette Makes about ½ cup
Step 33
Combine the shallots and pickling liquid and let sit for 2 hours. Strain the liquid and discard the shallots. Transfer the liquid to a small saucepan, bring to a simmer, and reduce by half. Let cool.
Step 34
Combine the reduced pickling liquid, lime juice, salt, and sugar in a bowl and whisk to combine. Slowly whisk in the olive oil until emulsified.
Pistachio Vinaigrette Makes about ½ cup
Step 35
In a small saucepan, combine the nuts, 1 tablespoon of the olive oil, and 1 teaspoon salt and cook over medium heat until the nuts are toasted, about 5 minutes. Transfer to a bowl and whisk in the remaining olive oil, lemon juice, and mint. Season to taste with salt.
Pomegranate Vinaigrette Makes about ½ cup
Step 36
In a medium saucepan, bring the pomegranate juice to a boil and reduce until syrupy. Let cool, then pour the reduced juice into a bowl. Add the jalapeño liquid, lemon juice, Dijon mustard, mustard powder, and salt. Slowly whisk in the olive oil until emulsified and season to taste with salt.
Red Pepper Vinaigrette
Step 37
Char the peppers over the flame of a gas burner (or under a broiler), turning with tongs until blackened and blistered all over, about 10 minutes. Transfer the peppers to a bowl, cover with a plate, and let stand for 15 minutes. Scrape off the skins with a paring knife and wipe the flesh clean with a paper towel. Discard the stem and seeds. Finely dice ¼ cup of the roasted pepper and set aside. Roughly chop the remaining roasted pepper (about ¾ cup) and place in a blender. Add the olive oil, vinegar, lime juice, paprika, and cumin and blend until smooth. Scrape the vinaigrette into a bowl and stir in the finely diced peppers. Season with ¾ teaspoon salt and pepper to taste. The vinaigrette can be made a day or two ahead and refrigerated until ready to use.
Red Wine and Oregano Vinaigrette Makes 1½ cups
Step 38
In a bowl, combine the vinegar, lemon juice, elderflower syrup, orange zest, garlic, chile, and salt. Slowly whisk in the oil until emulsified, then stir in the oregano. The vinaigrette can be made a day or two ahead of time and refrigerated until ready to use.
Sesame-Soy Dressing Makes about 1 cup
Step 39
Combine all ingredients in a blender and blend until smooth.
Shallot Vinaigrette Makes ½ cup
Step 40
In a bowl, combine the shallot and vinegar. Let stand for 1 hour. Drain and reserve 2 tablespoons of the vinegar. Add the shallot and vinegar to a mixing bowl along with the lemon juice, oregano, salt, and pepper. Whisk until combined, then slowly whisk in the olive oil until emulsified
yogurt–Blue Cheese Dressing Makes about 1½ cups
Step 41
In a mixing bowl, combine half of the cheese and the remaining ingredients. Whisk until combined, then gently fold in the remaining cheese. The dressing can be made up to 1 day ahead and refrigerated until ready to use
Soy–Brown Butter Vinaigrette Makes ¾ cup
Step 42
In a medium saucepan, melt the butter over medium-low heat. Continue cooking until the butter begins to turn brown and smells nutty, 6 to 8 minutes. Reduce the heat to the lowest setting and add the shallot, ginger, and salt. Continue cooking until the shallots are translucent, 4 to 5 minutes. Add the tamari, lime juice, and maple syrup and cook, whisking occasionally, for 5 minutes. Turn off the heat and store at room temperature until ready to use.
Spicy Vinaigrette Makes about ⅓ cup
Step 43
Combine all ingredients in a blender or mini food processor and blend until emulsified.
Spicy Red Wine Vinaigrette Makes ⅔ cup
Step 44
In a blender, combine all of the ingredients except the olive oil. Puree until smooth, then slowly add the olive oil until emulsified. The vinaigrette can be made a day or two ahead and refrigerated until ready to use.
Spicy Green Chile Vinaigrette Makes about 1 cup
Step 45
In a small bowl, whisk together the lemon juice, hot sauce, chile, and salt. Slowly whisk in the olive oil until emulsified.
Strawberry-Olive Dressing Makes 1 cup
Step 46
Preheat the oven to 200°F and line a rimmed baking sheet with parchment paper. Measure 1½ cups of strawberries and cut them in half. Arrange the halved strawberries in a single layer on one-third of the baking sheet. Arrange all the chopped olives in a single layer on one-third of the baking sheet, and the tomatoes on the remaining section. Bake until the ingredients are shriveled and mostly dried (but still have some chew), 1 to 2 hours. Set the dehydrated strawberries aside for garnishing the dish. Place the dehydrated olives and tomatoes in a bowl.
Step 47
Using the large holes of a box grater, grate the remaining ½ cup strawberries (you should have ¼ cup). Add to the dehydrated olives and tomatoes along with the oil, lime juice, elderflower syrup, and kosher salt and stir well. The dressing can be made a few hours ahead of time, but is best used the same day.
Strawberry Vinaigrette Makes about ½ cup
Step 48
Place the strawberries, sugar, and lemon juice in a double boiler or bowl set inside a pot of simmering water. Cover with plastic and cook over low heat until the strawberries have released their liquid, 70 to 80 minutes. Strain and discard the strawberries; you should have about ½ cup of syrup. Measure out ¼ cup plus 1 tablespoon and pour in a small mixing bowl; save the rest of the syrup for another use.
Step 49
In a skillet, toast the peppercorns over medium heat until very fragrant, about 3 minutes. Transfer to a spice grinder or mortar and pestle and grind until fine.
Step 50
Add the lime zest and juice, ½ teaspoon of the black pepper (save the rest for finishing the salad), and the salt to the strawberry syrup. Whisk to combine, then slowly drizzle in the olive oil while whisking until emulsified
sweet and Spicy Vinaigrette Makes ¾ cup
Step 51
Combine all ingredients in a bowl and whisk until combined. The vinaigrette can be made up to 1 day ahead and refrigerated until ready to use.
Yogurt–Poppy Seed Dressing Makes ¾ cup
Step 52
In a skillet, heat the olive oil over medium heat. Add the poppy seeds and turn off the heat. Scrape the contents of the skillet into a bowl and let cool to room temperature. Add the yogurt, lime juice, and maple syrup and whisk to combine. Season to taste with salt.
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